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Chicken with White Wine and Herbs
- 8 chicken legs
- 3 bay leaves
- 1 teaspoon dried tarragon
- 15 black peppercorns
- 1-ounce bunch fresh parsley, leaves and stems separated
- 3/4 cup plus 1 tablespoon dry white wine
- 4 celery stalks, trimmed
- 4 medium onions, peeled
- 6 medium carrots, peeled
- about 1 tablespoon butter
- 3/4 pound crimini mushrooms, quartered
- 2 garlic cloves, crushed
- 4 heaping tablespoons all-purpose flour
- a dash of soy sauce
- 3 tablespoons heavy cream
Directions:View on Epicurious
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